The quest for excellence
The old tile factory in La Livinière now houses the modern, state-of-the-art facilities that allow us to carry out fermentations with precision.
The vat-house consists of cement and steel-coated vats fitted with coils or trailing devices in order to control temperatures with precision. Furthermore, their small size allows us to vinify parcel by parcel.
The Domaine L'Ostal Cazes uses its extensive expertise to produce its Grand Vin (AOC Minervois La Livinière). Fabrice Darmaillacq, the domaine's Technical Director adapts winemaking protocols to meet the requirements of each grape variety.
Parcel-based vinification protocols
Fermentations take place at high temperatures (up to 28 °C) for the first four days with frequent 'rack and return', pumping over and long macerations periods (from 20 to 24 days). This gives the wines their outstanding concentration, fleshiness and smooth texture.
Wines are aged in French oak barrels before being bottled at the domaine in Spring of the second year following the harvest.